recipes
Pesto Chicken Salad Recipe – 6 Weight Watcher Smart Points!

Pesto Chicken Salad Recipe – 6 Weight Watcher Smart Points!

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com

Pesto Chiken Salad - Set 5 - Final 3

I seem to have this new craving for Pine Nuts in recipes and love them lightly toasted! This is a great example of “it’s almost spring” recipe – Pesto Chicken Salad. Only 6 Smart Points Per Serving!

Pesto Chicken Salad - Ingredients


3 cups chicken, cooked (I used breasts)
1 cup fresh basil leaves, packed
1 cup fresh spinach leaves, packed
1 cup Greek yogurt, 7-ounces
1/2 cup Parmesan cheese, freshly grated
1/4 cup Pine nuts, toasted
3 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon lemon
1/4 teaspoon salt
1/2 teaspoon pepper

Directions

Chop your chicken in to small pieces and add to a large bowl
Finely chop your basil and spinach and add it to the chicken
Add all the remaining ingredients and stir well to combine.
Taste and adjust the seasonings.

Pesto Chicken Salad - Step 1

Serve immediately on bread for sandwiches, with crackers for dip or over lettuce for a low-carb lunch!

To toast the Pine nuts, add them to a small pan over medium-high heat. Once the pan comes up to temperature, they will toast very quickly, so this isn’t something you want to walk away from. Once they are lightly browned and glistening, remove them from the pan to stop the cooking. Do not burn them or they’ll be bitter. And don’t skip this step. Toasting the nuts brings out the nature oils and intensifies the flavor.

Pesto Chiken Salad - Set 5 - Final 1

Yield: 3 - 4 servings

Pesto Chicken Salad

Pesto Chicken Salad

I seem to have this new craving for Pine Nuts in recipes and love them lightly toasted! This is a great example of “it’s almost spring” recipe – Pesto Chicken Salad.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 3 cups chicken, cooked
  • 1 cup fresh basil leaves, packed
  • 1 cup fresh spinach leaves, packed
  • 1 cup Greek yogurt, 7 oz
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup Pine nuts, toasted
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp lemon
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Chop your chicken in to small pieces and add to a large bowl.
  2. Finely chop your basil and spinach and add it to the chicken.
  3. Add all the remaining ingredients and stir well to combine.
  4. Taste and adjust the seasonings.
  5. Serve immediately on bread for sandwiches, with crackers for dip or over lettuce for a low-carb lunch!
  6. To toast the Pine nuts, add them to a small pan over medium-high heat. Once the pan comes up to temperature, they will toast very quickly, so this isn’t something you want to walk away from. Once they are lightly browned and glistening, remove them from the pan to stop the cooking. Do not burn them or they’ll be bitter. And don’t skip this step. Toasting the nuts brings out the nature oils and intensifies the flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 465Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 108mgSodium: 493mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 36g

Leave a Reply

Your email address will not be published.

Skip to Recipe